Oyster specialist Jonathan Spiers and assistant manager Antonio Manno at English's of Brighton If there’s one restaurant that can quite rightly claim the title of Brighton dining institution, it’s English’s in East Street, writes Nick Mosley. The potted history goes something along the lines of this. When the doors first swung open way back in 1850, the building originally hosted a fishmonger then oyster bar before being taken over by Mr English in 1910 who expanded to a neighbouring...

Drift Bar and Restaurant at Brighton i360 It’s safe to say that over the years the catering at the Brighton i360 has had its ups and downs, writes Nick Mosley. The attraction’s first fast casual food offering was curated by chef Steven Edwards of Etch. Menus were packed with Sussex produce but unfortunately the concept didn’t really stack up for the location so Steve packed his knives and moved on. Following that, under the tenure-ship of the original operators of the i360 it became a bit...

Sushi tacos at Mixto by Tropical Sushi Nick Mosley dusts of his culinary crystal ball to predict food and drink trends in Sussex for 2026. Pacific rim cuisine This is a trend that just won’t go away and for good reason because its absolutely delicious, varied and pretty healthy too. The kitchens of countries that border the Pacific ocean have taken the world by storm in recent years and in doing so they’ve not only championed their national dishes but also mashed things up with their...